Home A fish Beef cutlets with cottage cheese in the oven. Excellent cutlets with cottage cheese. Meat cutlets with cottage cheese. A photo

A fish

Beef cutlets with cottage cheese in the oven. Excellent cutlets with cottage cheese. Meat cutlets with cottage cheese. A photo

Olga Dekker

Good afternoon, my dears. Today I will gladly replenish your piggy bank of recipes with an unusually tasty and original dish :)

5 rules of proper nutrition from Olga Dekker

In this article, I will share with you how to cook chicken cutlets with cottage cheese.

The recipe is just a godsend for those who are trying to keep their figure and at the same time want to treat their family to a delicious dinner. Cutlets are very juicy and tender, thanks to the creamy taste of cheese :)

Ouch! thanks to the creamy taste of cottage cheese grains ... I wanted to write :)

What do we need for minced chicken cutlets with cottage cheese?

Products:

minced meat chicken breast– 400 gr
Cottage cheese (fat content not less than 9%) - 180 gr
Chicken egg - 1 pc.
Breadcrumbs - 4 tbsp. l.
Onion - 1 pc. medium size
Dill - 20 gr
Cream - 200 ml
Salt, pepper to taste
Sunflower oil (for frying)

Everything is? Are you ready to start? Then we turn on the music and start ... Now I suggest listening to Sade - No Ordinary Love. By the way, step by step recipe with a photo you will find right under this video :)

So, a detailed recipe with beautiful photos :)

1. Finely chop dill and onion. The finer the onion is cut, the more tender the cutlets will turn out.

2. Mix minced chicken with egg, cottage cheese, chopped onions and herbs. Stir vigorously. Add salt and pepper to taste.

Keep in mind that the more intensively you knead the minced meat, the more magnificent and tastier the dish will turn out.

3. We form balls. A little trick will help you here. If you wet your hands with water, then form correct form it will be much easier. Put the balls on a plate with breadcrumbs and dip generously.

4. Fry in a well-heated pan on both sides. The amount of oil depends on your preference, but I recommend just greasing the pan with a brush.

This will be enough for the cutlets to be well fried, to acquire an appetizing golden crust, but at the same time not to be too greasy and heavy.

5. Pour in the cream and let it stew under the lid for 10 minutes.

6. Serve with greens, with stewed zucchini or other dietary side dish.

Curd melted mass gives a delicate creamy taste and reduces the number of calories. Bon Appetit:)

Let's calculate the calorie content and BJU?

The energy value of the product per 100 g is 156.7 calories.

Fats - 7.94 g
Carbohydrates - 2.87 g
Proteins - 17.68 g

As you can see, it is not only delicious, but also diet dish, which will help satisfy hunger and will not leave extra centimeters at the waist :)

Ready to try?

Now it's time for a little rest. A good mood is needed always and everywhere :)

Did you smile? Read below how you can cook cutlets in the oven, in a slow cooker or double boiler.

Cooking in the oven

Formed balls, previously rolled in breadcrumbs, spread on a baking sheet. So that our dish does not burn, you can put it on parchment for baking. Preheat the oven to 2000C and bake for 25 minutes.

How to check if a dish is ready? Pierce the cutlet in the middle, and if clear juice stands out, it's time to get it out.

In a double boiler - even juicier!

If you are a fan of juicy and healthy steamed food, then this method is just right for you. Put the formed balls on the bottom of the double boiler and turn on the “Steam” mode for 30 minutes. Breadcrumbs are not needed for this recipe.

Such healthy and juicy cutlets are perfect for small children :)

And if you add grated zucchini to the minced meat, then the kids will gobble up both cheeks meat balls without even noticing the "trick" :)

I write lyrics and sing along. Arash - "Broken Angel" is playing right now. Listen and you ... :)

Well, how? I wonder what mood are you in right now? What kind of music do you like today? Write in the comments, I will also listen to the tunes that you like.

Now let's try it in the multicooker

I also want to offer 2 ways to cook cutlets from chicken fillet in a slow cooker: with the addition of oil and steamed. Which one is best for you and your family?

1 way. Pre-fry the meatballs in oil until golden brown on the frying mode for 7-10 minutes on each side. Add cream or sour cream and turn on the "Extinguishing" mode for 20 minutes so that they are saturated with delicate creamy juice.

2 way. Place the meatballs in the bowl and turn on the "steam" mode for 25-30 minutes. So you save beneficial features cheese, greens and at the same time get unusual tender cutlets.

Oh, again I got distracted a little and wrote about the beneficial properties of cheese ... Sori :)

I think next time you should definitely add some cheese to the minced meat and cook delicious meatballs with cheese. I wonder what cheese will do the best thing? How do you think?..

If you have already tried to cook these juicy and tender meatballs- feel free to share your result in the comments.

Take care of yourself and your health, Olga Dekker.

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P.S. Want to lose weight without feeling hungry at all? Especially for you, I have a weight loss program without hunger strikes and training, which will help you lose those hated kilograms forever.

I will share with you the most terrible secrets: how to return a beautiful shape without unnecessary stress, raise self-esteem and please the opposite sex.

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I post there helpful tips And delicious recipes. After all, delicious and healthy meals not only help improve your health, but also teach you how to control your weight :)

Delicate and fragrant cutlets with cottage cheese will appeal to both adults and children. Everything is done simply, quickly, and it turns out very tasty. Cottage cheese added to minced meat gives the cutlets special tenderness and juiciness. Garlic, onion and spices make them very fragrant. Such cutlets can be baked in the oven or steamed, then they will be 100% dietary.

CUTLETS WITH COTTAGE CHEESE
GENERAL PRINCIPLES OF COOKING.
With cottage cheese, you can cook not only meat, but also vegetable cutlets. They are pan-fried in cooking oil, baked on a baking sheet in the oven, or steamed.
Cottage cheese is added directly to minced meat. It is imperceptible in cutlets, but gives them a specific cheese taste.
For the final dish, the fat content of the cottage cheese does not matter. The percentage of fat contained in it affects only the total calorie content.
The main requirements for this product are freshness, consistency and uniformity. The rarer the cottage cheese, the more difficult it will be to form cutlets, since the minced meat will turn out to be liquid. If the cottage cheese is granular, then it will not disperse evenly over the cutlet mass, and its grains will be felt in it.
Not only cottage cheese is added to fish, meat or vegetable cutlet mass. Often put with him semolina, flour, eggs, sour cream. in meat and fish cakes add vegetables for juiciness.
To enhance the taste dessert dishes dried fruits are placed in the cutlet mass. Their appearance is determined only by the taste preferences of each.
Cottage cheese minced meat, fish and vegetables are seasoned with spices selected to your liking. Herbs and garlic are often added.
In dessert products with cottage cheese for flavor, you can put cinnamon or vanillin.
If dessert carrot and vegetable (carrot, potato) cutlets with cottage cheese are served as an independent dish, then meat and fish only with a side dish. He is chosen at his own discretion.

TENDER CHICKEN CUTLETS WITH COTTAGE CHEESE ==

INGREDIENTS ==

0.5 kg. minced chicken;
50 ml 11% cream;
Bulb;
1 egg;
2 cloves of garlic;
200 grams of 9% cottage cheese;
3 tablespoons chopped dill;
Corn flakes for breading (unsweetened).

COOKING METHOD ==
1. minced chicken together with cottage cheese and onions, pass through a meat grinder with the smallest grate. Add cream, beaten non-frothy egg.
2. Squeeze the garlic with a press here, put the chopped dill. Add salt to taste, season with ground pepper and mix thoroughly.
3. Lightly knead the corn flakes with your hands. Form semi-finished products with moistened hands in water and roll them well in flakes.
4. Heat cooking oil over low heat in a heavy skillet. Dip the cutlets into it and fry, turning over after 5 minutes to the other side.
5. When frying, the pan should not be closed with a lid. If you close it - the crust will not turn out crispy

BAKED FISH CUTLETS ==
WITH COTTAGE CHEESE

INGREDIENTS ==

Frozen pollock - 800 gr.;
250 gr. low-fat cottage cheese;
Small bulb;
Two chicken eggs;
A small bunch of dill;
Three tablespoons of semolina (cereals).

COOKING METHOD ==
1. Cut off the fins from pollock carcasses, chop off the tail. Scrape each with a knife in the direction from the tail to the head. Cut the abdomen, remove the remains of the insides and be sure to remove the dark film. Rinse thoroughly under running water and pat dry. Separate the meat from the backbone and small bones.
2. Twist in a meat grinder fish fillet along with the onion. If the cottage cheese is grainy, twist it too.
3. Add semolina and chopped dill. Introduce well-beaten eggs with a whisk. Season with salt and pepper to your liking. Stir the mass well until smooth and leave to stand for 20 minutes. During this time, semolina will swell well, and the dish will not turn out tough.
4. With your hands well moistened with water, shape the semi-finished products of the desired size and shape. Transfer them to a baking sheet and pour in a little chilled water.
5. Put the roaster in a preheated oven for 20 minutes and bake the dish at 200 degrees.

MEAT CUTLETS WITH COTTAGE CHEESE ==
IN TOMATO SAUCE

INGREDIENTS ==

Mixed pork and ground beef - 500 gr.;
18% cottage cheese - 100 gr.;
A tablespoon of 15% sour cream;
One and a half tablespoons of chopped herbs, to taste.

FOR THE SAUCE
Large onion head;
Three teaspoons of thick tomato;
a teaspoon of flour;
Greenery;
Ground pepper,
Salt and sugar to taste.

COOKING METHOD ==
1. Knead the minced meat well with your hands. Add the cottage cheese mass passed through a sieve and the onion grated on a medium grater.
2. Put sour cream, chopped greens and eggs. Season with pepper, salt, knead well, while beating the minced meat on a bowl.
3. Shape into small round patties and bread them in flour. Fry in hot cooking oil until golden brown and transfer to a separate saucepan.
4. Dip the onion cut into small slices into the heated fat and lightly sauté. Add the flour, stirring well, and fry for 3 minutes, stirring occasionally.
5. Add tomato puree to the onion, mix everything well again and simmer over low heat for 4 minutes. Then pour half a glass of water and leave to simmer for 3 minutes.
6. Pour the tomato sauce into a container with cutlets and simmer for five minutes at the lowest heat. At the end of the stew, add chopped greens.

DESSERT CARROT CUTLETS ==
WITH COTTAGE CHEESE "OLEGKIN AFTER SNACK"

INGREDIENTS ==

Half a kilo of boiled carrots;
150 gr. semolina;
Eggs - 2 pcs.;
50 gr. dried fruits (dried apricots);
Two curd cheeses.

COOKING METHOD ==
1. Rinse dried apricots in several waters, put them in a colander and dry well. Cut the dried fruits into small thin strips and transfer to the cottage cheese.
2. Add lightly beaten eggs and part of the semolina (100 gr.). Here, rub the boiled carrots on the smallest grater and mix everything well. Leave the curd mass to stand for half an hour.
3. Form small cutlets from the curd mass and roll well on all sides in the remaining semolina.
4. Fry over medium heat for vegetable oil to a golden, beautiful crust.
5. Such cutlets are served with sour cream, condensed milk or honey.

FRIED FISH CUTLETS ==
WITH COTTAGE CHEESE "FISH FOR ALESHKA"

INGREDIENTS ==

Minced cod - 550 gr.;
250 grams of fatty homemade cottage cheese;
One small potato;
Medium sized bulb;
A tablespoon of semolina;
Breadcrumbs (white).

COOKING METHOD ==
1. Lay out in advance minced fish for thawing. Do not use water or a microwave to speed up the defrosting process. Leave it in a bowl on the table, and it is best to put it in the refrigerator overnight.
2. Mash the thawed mass well with a fork or twist it in a meat grinder. Grind homemade cottage cheese on a sieve here.
3. Finely grate the onion with raw potatoes. If too much liquid has formed, drain, and transfer the vegetables to a bowl with minced fish.
4. Add a spoonful of semolina and salt and ground pepper. Mix all the ingredients well and set the bowl aside for 10 minutes.
5. From the settled mass of minced meat, form semi-finished products in the form of fish, up to one and a half centimeters thick. Bread the blanks well with breadcrumbs and fry in lean, hot oil until cooked. Each side is about six minutes.

DIET CARROT CUTLETS ==
WITH COTTAGE CHEESE IN THE OVEN

INGREDIENTS ==

fresh carrot- 800 grams;
Two tablespoons of wheat bran;
100 grams of fat-free cottage cheese;
Paul - a glass of semolina (about 80 gr.);
30 ml vegetable oil.

COOKING METHOD ==
1. Grate raw peeled carrots on a coarse grater. Transfer to a deep, heavy-bottomed skillet. Add half a glass of drinking water and simmer over medium heat, covered, for 15 minutes.
2. Transfer from the pan stewed carrots in a bowl, add bran, semolina, oil and mix everything well.
3. When the mass has cooled completely, salt, add cottage cheese and knead thoroughly until smooth.
4. From the cutlet mass, with hands moistened in water, fashion small oval cutlets. Lightly flour each and transfer to a parchment-lined baking sheet.
5. Place the broiler in warm oven and bake at 220 degrees for 20 minutes. Remove the baking sheet, turn the cutlets over, and bring to readiness, baking for another 10 minutes.

STEAM CHICKEN CUTLETS ==
WITH COTTAGE CHEESE AND BROCCOLI.

INGREDIENTS ==

Chicken fillet - 300 gr.;
250 gr. 1% cottage cheese;
250 gr. broccoli (frozen);
One chicken egg;
fresh greens,
seasonings and garlic to taste (you can not add).

COOKING METHOD ==
1. Rinse frozen broccoli with water to thaw slightly. No need to soak in water.
2. Use a meat grinder with the smallest grate to scroll through the fillet, broccoli and cottage cheese.
3. Add salt, your favorite spices, chopped garlic and chopped herbs to taste.
4. Enter into the cutlet mass a raw egg and mix thoroughly.
5. Form round semi-finished products. So that the viscous minced meat does not stick to your hands, each time you form a new cutlet, moisten your hands in water.
6. Cook cutlets in a double boiler for no more than half an hour.

POTATO CUTLETS WITH COTTAGE CHEESE. ==

INGREDIENTS ==

Potato - 8 small tubers;
150 grams of 9% cottage cheese;
1 chicken, fresh egg;
One third of a teaspoon of ground black pepper;
Half a teaspoon of turmeric;
Three cloves of garlic;
A small bunch of dill or curly parsley, can be mixed;
Wheat flour - 2 tbsp. l. into the cutlet mass, plus for breading.

COOKING METHOD ==
1. Boil the peeled potatoes in salted water until tender. Strain the broth from the pan, and mash the potatoes.
2. When the potatoes have cooled, combine them with cottage cheese and mix the mass thoroughly. This is best done by kneading and twisting in a meat grinder.
3. Add to potato mass spices to your liking, salt and add the egg. Add chopped herbs and mix well again.
4. To make the blanks easier to form, and they keep their shape when frying, add flour and knead well again. Wheat flour can be replaced with bran flour.
5. Pour flour into a deep wide plate. Form small balls from the potato cutlet mass. Drop the balls one by one into the flour. Press lightly with the palm of your hand and dust well with flour on all sides.
6. In a thick-walled pan, heat the oil well, dip into it potato cutlets and cook until the bottom is browned. Flip to the other side and also fry until golden brown.
7. Serve this dish topped with sour cream or fresh vegetables. You can put a little chopped herbs and finely grated garlic in sour cream to taste.

CUTLETS WITH COTTAGE CHEESE - Tricks ==
If you want to cook a dietary version of the dish - take skim cheese or the least fat. Cook not in a pan, but in the oven or steam. Well, if you still want fried - do it only on vegetable oil.

Twist the granular cottage cheese with a meat grinder, interrupt with a blender or grind through a sieve. It will become homogeneous, and its structure will not be felt.
If you add semolina to the minced meat, be sure to let the cutlet mass stand for at least a quarter of an hour. This time is enough for the cereal to swell. Otherwise, the dish will turn out too dense and hard.

If cottage cheese is added to minced boiled or fried vegetables, put it only after they have completely cooled down.

1. If the pork is frozen, then defrost it first. After washing, cut the film with veins and cut into pieces. Peel the onion, rinse and chop as well. Pieces of meat and onions should be such that they fit into the neck of the meat grinder. Garlic, also clean.

If you don’t like or you can’t eat pork for health reasons, because. This meat is quite fatty. Then you can replace it with any other more dietary one, for example, veal, chicken or rabbit.

2. Twist the meat and onion in a meat grinder, and pass the garlic through a press.

3. Add cottage cheese to minced meat. It can be ground through a sieve beforehand so that it becomes homogeneous and is not felt in cutlets, or you can leave it as it is so that whole pieces come across in cutlets.

4. Beat eggs into minced meat, season with salt and ground pepper.

5. Stir the food well until smooth. It is better to do this with your hands, passing the minced meat through your fingers. You can also beat the minced meat a little, take it in your hands, lift it up and throw it back into the bowl with force. This will release gluten, which will better hold the cutlets together, and they will not fall apart in the pan.

6. Shape into oval or round patties. So that the stuffing does not stick to your hands, periodically moisten your palms with cold water.

7. Heat the pan with oil and put the cutlets to fry.

8. Fry them over medium heat until lightly browned and a characteristic crust forms, then turn them over and cook the same amount of time.

9. Serve ready cutlets to the table hot with any side dish of your choice. It is very tasty to use them with garlic or tomato sauce.

See also the video recipe on how to cook beef cutlets with cottage cheese.

Cottage cheese cutlets

Ingredients:

500 g cottage cheese, 5 potatoes, 170 g wheat flour, 2 eggs, 40 g vegetable oil.

Cooking method:

Peel potatoes, wash, boil, pass through a meat grinder along with cottage cheese. Beat the resulting mixture well, add eggs, 150 g of flour and mix thoroughly.

Form cutlets from the curd-potato mass, bread them in the remaining flour and fry in vegetable oil.

When serving, the dish can be poured with sour cream.

Cutlets from zucchini and cottage cheese

Ingredients:

1 kg of zucchini, 200 g of cottage cheese, 2 eggs, 40 g of wheat flour, 30 g of parsley, 200 ml of vegetable oil, salt to taste.

Cooking method:

Wash the zucchini, peel, remove the seeds, finely chop, salt and leave for 5-10 minutes. Then squeeze, add eggs, flour, mashed cottage cheese and finely chopped parsley, mix everything thoroughly.

Gather the mass in a tablespoon, dip in heated vegetable oil and fry on both sides until golden brown.

You can serve with sour milk mixed with crushed garlic, finely chopped parsley and salt.

Meatballs from cottage cheese and fish

Ingredients:

500 g dry unleavened cottage cheese, 500 g cod, 100 g wheat bread, 170 ml milk, 1 onion, 125 ml vegetable oil, 50 g breadcrumbs, pepper and salt to taste.

Cooking method:

Cut the fish into fillets without skin and bones, cut into pieces. Peel the onion, wash, cut into half rings and fry in a small amount of vegetable oil. Soak bread in milk. Pass cottage cheese, fish, bread and onions through a meat grinder. Salt the resulting mixture, pepper and mix thoroughly. Form meatballs from the curd-fish mass, bread them in breadcrumbs, fry on both sides in vegetable oil and bring to readiness in the oven.

You can serve with vegetable side dish.

Curd zrazy with raisins

Ingredients:

Ingredients:

700 g large eggplants, 500 g cottage cheese, 500 g cheese, 50 g butter, salt to taste.

Cooking method:

Wash eggplant, cut lengthwise into halves, salt, leave for 30 minutes. Then drain the released juice, bake the eggplants in the oven until half cooked, and then remove the core from the halves. Grate cottage cheese, mix with cheese, stuff eggplants with this mixture. Put the prepared eggplant halves in a greased form and bake in the oven.

Ingredients:

500 g cottage cheese, 40 g butter, 2 eggs, 40 g semolina, 40–60 g sugar, 40 g flour, 100 g cherry jam.

Cooking method:

Pour 150 ml of water into semolina with constant stirring, put on low heat and cook until tender. Grind egg yolks with sugar. semolina porridge mix with grated cottage cheese and egg yolks, add half of the pre-melted butter, mix thoroughly. Then carefully fold in the beaten egg whites and mix. Grease the molds with the remaining butter, sprinkle with flour, put the curd mass in them. Soufflé can be steamed or baked in the oven.

When serving, drizzle with cherry jam.

Curd soufflé with carrots

Ingredients:

500 g cottage cheese, 4 carrots, 5 eggs, 30 g butter, 170 g semolina, 300 g sour cream, 250 g powdered sugar.

Cooking method:

Peel, wash and steam the carrots. boiled carrots rub together with cottage cheese, add egg yolks, powdered sugar and semolina, mix the mass thoroughly, then add whipped whites. Put the prepared mixture into a mold greased with butter, place on water bath with hot water, close the lid and steam until tender.

Let the soufflé cool slightly, put on a plate and cut into several pieces.

Cottage cheese soufflé with cookies

Ingredients:

500 g cottage cheese, 80 g cookies, 60 g sugar, 2 eggs, 80 ml milk, 40 g butter, 170 g sour cream.

Cooking method:

Rub cottage cheese through a sieve. Grind cookies, mix with sugar, pour milk and let stand for 5-10 minutes.

Combine the grated cottage cheese with cookies, yolks and melted butter, mix well, then add whipped proteins.

Put the mixture into a greased mold, smooth the surface and bring to readiness for a couple.

Drizzle with sour cream when serving.

Soufflé with dried apricots and nuts

Ingredients:

500 g cottage cheese, 40 g semolina, 3 eggs, 60 g sugar, 125 ml milk, 250 g dried apricots, 250 g walnuts, 50 g butter, 170 g sour cream.

Cooking method:

Rub cottage cheese through a sieve. Pour 150 ml of water into semolina with constant stirring, put on low heat and cook until tender. Combine cottage cheese with semolina, add yolks, sugar, butter, grind well and add beaten egg whites. Finely chop the nuts, sort the dried apricots, wash and finely chop.

Combine the curd mass with crushed nuts and dried apricots, mix everything thoroughly, put it in a greased form and bake.

Drizzle with sour cream when serving.

Apple soufflé with cottage cheese

Ingredients:

1 kg of apples, 500 g of cottage cheese, 3 eggs, 1 lemon, 250 g of sugar, 350 g of walnuts, 40 g of semolina, 50 g of butter, 500 ml of fruit syrup, 40 g of ground wheat crackers.

Cooking method:

Cut the zest from the lemon, squeeze out the juice. Wash the apples, remove the core, cut into small pieces and drizzle lemon juice. Grate cottage cheese, add yolks, sugar, lemon zest, crushed walnuts and semolina, mix everything, then add whipped proteins.

Pour the mixture into a form previously greased with butter and sprinkled with breadcrumbs and bake in the oven at a temperature of 180-200 ° C.

When serving, drizzle with fruit syrup.

Apples stuffed with cottage cheese and raisins

Ingredients:

150 g cottage cheese, 8 apples, 100 g raisins, 40 g butter, 40–60 g sugar, 20 g semolina, 5 egg yolks, 250 g sour cream, 20 g powdered sugar.

Cooking method:

Wash the apples, cut off the top. Carefully remove the core and part of the pulp. Finely chop the extracted pulp.

Rub the cottage cheese through a sieve or pass through a meat grinder. Wash and dry the raisins. Mix cottage cheese with apple pulp, raisins, sugar, semolina, egg yolks and melted butter, mix everything thoroughly. Stuff apples with curd mass, put on a baking sheet and bake in the oven. When serving, drizzle with sour cream and sprinkle with powdered sugar.

cottage cheese pudding

Ingredients:

500 g cottage cheese, 60 g butter, 50 g breadcrumbs, 375 g semolina, 4 eggs, 50 ml liquid fruit syrup, salt to taste.

Cooking method:

Rub cottage cheese, add butter, semolina, whipped proteins, salt and syrup, mix everything thoroughly. Put the prepared mixture on a napkin greased and sprinkled with breadcrumbs, then fold the napkin into a loaf and tie around the edges. Dip a napkin with curd mass into boiling salted water and cook for 30 minutes.

Pudding for a couple

Ingredients:

500 g cottage cheese, 375 g semolina, 60 g sugar, 2 eggs, 60 g raisins, 15 g butter, 50 g breadcrumbs, vanillin on the tip of a knife.

Cooking method:

Rub the cottage cheese through a sieve or pass through a meat grinder. Rinse raisins, dry. Dissolve vanillin in 30 ml hot water. Grind egg yolks with sugar. Whisk the whites.

Add the egg-sugar mixture, vanillin and raisins to the mashed cottage cheese, mix, then add the egg whites. Put the mass into a greased and sprinkled with breadcrumbs form, cook in a water bath for 20-30 minutes.

Pudding can be served with jam, sour cream or sweet sauce.

Cottage cheese pudding with dried apricots and carrots

Ingredients:

500 g low-fat cottage cheese, 3 carrots, 100 g dried apricots, 125 g sugar, 3 eggs, 170 g sour cream, 50 g semolina, 25 g butter.

Cooking method:

Peel the carrots, wash, boil and cool. Rub cottage cheese and carrots through a sieve or pass through a meat grinder. Rinse dried apricots, finely chop, combine with curd-carrot mass, add semolina, egg yolks and sugar, mix everything, then carefully introduce whipped proteins. Put the resulting mass into a mold, greased with oil, and cook until tender in a water bath.

Serve with sour cream.

Candied cottage cheese pudding

Ingredients:

500 g cottage cheese, 4 eggs, 125 g sugar, 375 g semolina, 100 g candied fruit, 80 g raisins, orange peel, 60 g butter, 50 g breadcrumbs, salt to taste.

Cooking method:

Rub the cottage cheese through a sieve, add egg yolks, sugar, zest, semolina and melted butter, mix everything thoroughly and beat.

Add washed raisins, candied fruits and beaten egg whites to the curd mass. Put the resulting mixture into a greased and sprinkled with breadcrumbs form, then bake in the oven.

Serve with fruit syrup or jam.

Raspberry and cottage cheese dessert

Ingredients:

500 g raspberries, 500 g cottage cheese, 50 g coconut flakes, 100 g sugar, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla, grind thoroughly. Sort raspberries, wash and dry. Using a pastry syringe, put the curd mass into bowls, decorate with raspberries on top.

Sprinkle with coconut when serving.

Babka with cottage cheese

Ingredients:

500 g of cottage cheese, 300 g of stale wheat bread, 80 g of raisins, 125 ml of milk, 40 g of crackers, 60 g of sugar, 2 eggs, 40 g of butter or margarine.

Cooking method:

Bread cut into slices. Pass cottage cheese through a meat grinder or wipe through a sieve, add sugar, 1 egg and washed raisins. Mix the milk with the remaining egg, dip one side of the slices of bread in this mixture.

Put the bread in one layer with the moistened side in a frying pan, greased with butter or margarine and sprinkled with breadcrumbs, put the curd mixture on it. Place another layer of bread slices on top of the curd mixture, moistened side up. Bake in the oven until done.

Baked cottage cheese grandmother

Ingredients:

500 g of cottage cheese, 4 eggs, 40 g of sugar, 170 g of raisins, 25 g of butter, 40 g of ground wheat crackers, vanillin on the tip of a knife, salt to taste.

Cooking method:

Pass cottage cheese through a meat grinder. Grind the yolks with sugar and vanilla. Combine cottage cheese with egg mixture, washed raisins and salt, mix everything thoroughly. Gently fold in the beaten egg whites into the mixture.

Put the curd mass in a mold, greased with butter and sprinkled with breadcrumbs, bake in the oven.

Ingredients:

500 g apples, 1 lemon, 500 g cottage cheese, 200 g sour cream, cinnamon on the tip of a knife, 100 g sugar.

Cooking method:

Wash the apples, peel, remove the core, cut into slices and sprinkle with lemon juice. Pass cottage cheese through a meat grinder or rub through a sieve, add sugar and cinnamon, mix thoroughly. Put the apples on a flat dish, put the curd mass on top.

Dessert "Ice fairy tale"

Ingredients:

500 g cottage cheese, 300 g ice cream, 100 g strawberries, 200 g sugar, vanillin on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sugar and vanilla. Put the curd mass with the help of a confectionery syringe into bowls. Make balls from the ice cream and put them on top of the cottage cheese. Sort the strawberries, wash, dry, cut into quarters and place in bowls.

When serving, the edges of the bowls can be decorated with whole strawberries.

Dessert from cottage cheese with bananas

Ingredients:

500 g cottage cheese, 250 g sour cream, 3 bananas, 150 g sugar, 100 g dark chocolate, vanilla on the tip of a knife.

Cooking method:

Pass cottage cheese through a meat grinder along with bananas, add sour cream, sugar and vanillin, mix thoroughly. Grate chocolate on a coarse grater. Put the curd mass with the help of a confectionery syringe into bowls.

When serving, decorate the dessert with chocolate.

Curd dessert with nuts

Ingredients:

500 g cottage cheese, 250 g sour cream, 20 g lemon zest, 150 g sugar, vanillin at the tip of a knife, 200 g cashew nuts, 2-3 sprigs of mint.

Cooking method:

Pass cottage cheese through a meat grinder, mix with sour cream, vanilla, sugar and finely chopped lemon zest. Chop cashew nuts. Put the curd mass in bowls and sprinkle with nuts.

Garnish with mint leaves when serving.

Recipe: COTTAGE COTTAGE CUTLETS. Boiled potatoes, together with cottage cheese, are passed through a meat grinder. The resulting mixture is thoroughly beaten, flour is added with eggs and everything is well kneaded.
Cutlets are formed from the resulting mass, breaded in flour and fried in oil. When served to the table cottage cheese cutlets pour over sour cream (25 g per serving).

Salted cottage cheese 500 g, potatoes 5 pcs., wheat flour 2/3 cup, eggs 2.5 pcs., vegetable oil 40 g.

Recipe: COTTAGE COTTAGE CUTLETS (2). Rub the cottage cheese, add semolina with beaten eggs, soda, pepper and salt. The mixture is well kneaded and form small semicircular cutlets. Cutlets are rolled in breadcrumbs or flour, placed in a pan with preheated fat and fried on both sides.
Served with sour milk or salad. Cottage cheese cutlets can be served hot, sprinkled with powdered sugar.

Cottage cheese 500 g, semolina 4 tbsp. l., egg 4, wheat flour 3/4 cup, butter 45 g, soda 1/2 tsp. l., pepper, salt to taste.

Recipe: CUTLETS FROM Zucchini And Cottage Cheese. Peeled zucchini, crushed, salted and kept for 5-10 minutes. Then squeeze, add eggs, flour, mashed cottage cheese, finely chopped parsley and dill and mix everything. The resulting mass, typing in a tablespoon, is lowered into a heated deep-fryer and fried until it forms on both sides golden brown.
Served with sour milk mixed with crushed garlic, finely chopped parsley and salt.

Zucchini 1 kg, cottage cheese 200 g, egg 2, wheat flour 3 tbsp. l., parsley and dill 30 g, salt to taste.

Recipe: CUTLETS OR CHEEKS FROM COTTAGE COTTAGE AND FISH. The fish is cut into flesh without skin and bones, cut into portions. Onions are chopped and lightly fried in vegetable oil. Unleavened cottage cheese, portions of fish, browned onions are passed through a meat grinder along with stale bread soaked in water or milk, salted, peppered, kneaded well.
Cutlets or meatballs are formed from the curd-fish mass, breaded in breadcrumbs, fried on both sides on the stove and brought to full cooking in the oven. Serve to the table with a vegetable side dish and pour over with butter or margarine (5 g per serving).

Cottage cheese 500 g, cod or ice fish 500 g, wheat bread 100 g, milk or water 3/4 cup, onion 1-2 heads, vegetable oil 2/3 cup, salt, pepper to taste.

Recipe: POTATO CUTLETS WITH COTTAGE CHEESE. The curd is wiped. Potatoes are peeled, boiled, slightly cooled and wiped. The mashed cottage cheese is combined with potatoes, flour is added, salted and kneaded thoroughly. Beaten eggs are added to the prepared mass and mixed well.
Cutlets are made from the prepared mass and fried in butter. Ready cutlets place on a plate, pour over with melted butter and sprinkle with finely chopped dill.

Cottage cheese 500 g, potatoes 10 pcs., eggs 2.5 pcs., wheat flour 1 cup, butter or margarine 45 g, dill, salt to taste.

The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.

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